In a medium saucepan over low heat, beat the egg yolks, granulated sugar, and salt until well combined. Gradually whisk in milk and heavy cream. Remove from heat, stir in blood orange extract and orange food coloring, then let it cool completely.

In a small saucepan, combine the water and granulated sugar. Bring to a boil, stirring until the sugar dissolves. Cook until it turns golden, then stir in butter, milk, and anise extract. Add black food coloring and mix until smooth.

Cover both the ice cream base and licorice ribbon sauce with plastic wrap and refrigerate overnight.

Once chilled, pour the ice cream base into your ice cream maker. Churn until it reaches a soft-serve consistency, about 20 to 30 minutes.

In a freezer-safe container, scoop half of the churned ice cream and drizzle half of the licorice ribbon sauce. Alternate layers, then swirl with a knife to create tiger stripes.

Cover the container tightly and freeze for at least 4 hours until firm and scoopable.